RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3674
| View Recipe |
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| Recipe Name: |
Asian-Style Barbecue Pork Chops and Succotash - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.48
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
Light-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Oregon Pinot Noir |
| Comments: |
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Ingredients:
2 Teaspoons tabasco
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Directions:
Season the pork chops with the five-spice powder and grill seasoning. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chops and cook for 6 minutes on each side. Add 1/4 cup hoisin sauce, turning the chops to coat. Keep warm.
In another large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bell pepper and garlic and cook for 2 minutes. Add the corn, snow peas and scallions and cook for 3 minutes. Stir in the remaining 1/4 cup hoisin sauce and the hot sauce. Serve alongside the chops. |
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| Nutrition per Serving: |
| Calories: |
427 |
Total Carbs: |
22.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
112.0 |
Fat: |
17.6 |
Protein: |
43.98 |
| Fiber: |
6.20 |
Sodium: |
127.25 |
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